Products

Green Walnut Liqueur 2017,

Distillerie Cazottes
This organic and natural green walnut liqueur from the Cazottes distillery, produced in the Gaillac region (Tarn), bears the Eurofeuille and Nature & Progrès labels. This artisanal wine-based aperitif is a great classic of traditional folk liqueur making, a true grandmother's liqueur, pesticide-free, additive-free, and 17% ABV.

Production
The fresh walnuts are harvested from the tree around Saint-Jean and macerated for nine months in a mixture of natural wine and homemade brandy. The entire process is organic. The alcohol content is low to better convey the natural flavors of the green walnut.

Tasting
We don't hesitate to call this a masterpiece given the delight and versatility of this organic green walnut liqueur from the Cazottes distillery. What complexity, and what a delicacy! A dark brown color tending towards green, a lovely cocktail of bitterness, sweetness, and depth; a buttery and roasted flavor, notes of soy sauce, coffee, and cocoa with a fruity nuance. When tasted, it is invigorating and comforting. It is perfect to accompany foie gras, charcuterie and cured meats, cheeses, chocolate… Use it to marinate white meats: rub a nice rack of pork studded with garlic an hour in advance and drizzle it with walnut liqueur while cooking. Your guests won't believe it.

Learn more about the Cazottes distillery
Laurent Cazottes, winemaker, distiller and natural liqueur maker, is a revealer of quintessences. In Villeneuve-sur-Vère, near Gaillac (Tarn), he cultivates a veritable Eden of biodiversity. On limestone soil, he cultivates fruit trees, vines, shrubs and vegetable plants, which he transforms into wines, eaux-de-vie and liqueurs.

Production secrets
First of all, the integrity of the fruit and the vine, cultivated in certified organic (Eurofeuille and Nature & Progrès labels) and biodynamically, then careful attention given to their maceration at perfect maturity in the estate's organic eau-de-vie, and finally a precise and light dosage of sugar.

The Cazottes touch
"Liqueur does not mean sweet," Laurent likes to say. The particularity of Cazottes liqueurs and eaux-de-vie is their fidelity to the raw material: it is the whole fruit that we have in our mouths, with all its nuances and its delicacy. They are low in alcohol, low in sugar: they are exceptional nectars.

Sloe Liqueur 2017,

Distillerie Cazottes

Here's an organic and natural sloe liqueur from the Cazottes distillery, direct from Gaillac (Tarn). The fruit is small but powerful and intense in flavor, and protected by thorns, so it's well worth it. Handcrafted, without pesticides, colorings, or other additives, this traditional liqueur is 18% ABV.

Production

The wild sloes are picked by Laurent Cazottes from the hedges of his garden at the end of December, when the first frosts have concentrated their flavor. They are hand-crushed, then gently macerated for fourteen months in the estate's slightly sweetened organic wine brandy. After pressing and distillation, the marc is reintroduced into the brandy to obtain color, vitality and length.

Tasting

A bittersweet symphony, a magical liqueur with a slightly tiled ruby color, lively and luminous. The nose is all about stewed red fruits, and on the palate, a round and tasty fruitiness is asserted, structured by a rich and melted substance. Pairs with just about anything, sweet or savory: charcuterie, cured meats, cheeses, pastries.

Learn more about the Cazottes distillery

Laurent Cazottes, winemaker, distiller and natural liqueur maker, is a revealer of quintessences. In Villeneuve-sur-Vère, near Gaillac (Tarn), he cultivates a veritable Eden of biodiversity. On limestone soil, he cares for fruit trees, vines, shrubs, and vegetable plants, which he transforms into wines, eaux-de-vie, and liqueurs.

Production secrets

First of all, the integrity of the fruit and the vine, cultivated in certified organic (Eurofeuille and Nature & Progrès labels) and biodynamically, then careful care given to their maceration at perfect maturity in the estate's organic eau-de-vie, and finally a precise and light dosage of sugar.

The Cazottes touch

"Liqueur does not mean sweet," Laurent likes to say. The particularity of Cazottes liqueurs and eaux-de-vie is their fidelity to the raw material: it is the whole fruit that we have in our mouths, with all its nuances and its deliciousness. They are low in alcohol and low in sugar: they are exceptional nectars.

Liqueur de Prunelles 2014, Laurent Cazottes

Cave Culinaries
Harvested in pain (the thorns!) at the end of December and then raisined (dried) on racks, the wild blackthorn berries are split by hand and macerated for six months in sugar and brandy before being pressed and distilled. The resulting marc is then reintroduced into the fruit juice to obtain this magical liqueur with a slightly brick-red color, lively and luminous. The nose is all about stewed red fruits, and the palate asserts a savory fruitiness structured by a rich and melted texture. Pairs with just about anything. Alcohol content: 18%.

Delicately distilled, the sloes offer a spirit that is at once intense, wild, and refined. Notes of black fruits, almond, and undergrowth blend in a structured and elegant palate. A rare cuvée, marked by precision and aromatic depth.

Distillerie Cazottes presents an unusual and gastronomic creation based on old tomato varieties. This spirit develops a fresh, vegetal, and delicately spicy aromatic profile, with great purity on the palate. An original cuvée, combining aromatic finesse and fruit expression, emblematic of the house's artisanal expertise.

Tomato liqueur 2021,

Distillerie Cazottes
This organic and natural tomato liqueur (Eurofeuille and Nature & Progrès labels), from the Gaillac terroir of the Laurent Cazottes distillery, truly deserves its plural name. Indeed, no fewer than 208 varieties of tomatoes are grown organically in the property's garden. All can be used in the recipe for this spirit, which has an alcohol content of 18%.

Production
To obtain this tomato liqueur, the organic tomatoes are picked every day at full maturity in the Gaillac garden. They are sorted, cut and macerated in the house organic wine brandy. Then, time does its work...

Tasting
Surprising with its saline, herbaceous and slightly sweet accents, this organic tomato liqueur from the Gaillac region is perfect as an aperitif, but its sweet and salty power makes it suitable for all dishes. It will go well with tapas of all kinds, cheeses, smoked fish and marinated preserves.

Learn more about the Cazottes distillery
Laurent Cazottes, winemaker, distiller and natural liqueur maker, is a revealer of quintessences. In Villeneuve-sur-Vère, near Gaillac (Tarn), he cultivates a veritable Eden of biodiversity. On limestone soil, he cares for fruit trees, vines, shrubs, and vegetable plants, which he transforms into wines, eaux-de-vie, and liqueurs.

Production secrets
First of all, the integrity of the fruit and the vine, cultivated in certified organic (Eurofeuille and Nature & Progrès labels) and biodynamically, then careful care given to their maceration at perfect maturity in the estate's organic eau-de-vie, and finally a precise and light dosage of sugar.

The Cazottes touch
"Liqueur does not mean sweet," Laurent likes to say. The particularity of Cazottes liqueurs and eaux-de-vie is their fidelity to the raw material: it is the whole fruit that we have in our mouths, with all its nuances and its deliciousness. They are low in alcohol and low in sugar: they are exceptional nectars.

Tahitian Lime Liqueur Spirit 50cl

Lemon Story

With this Tahitian Lime Liqueur, Lemon Story continues its meticulous work with rare citrus fruits, carefully cultivated in their Mediterranean plantation. True to their artisanal approach, each fruit is harvested at perfect ripeness and then processed immediately to preserve the full aromatic richness of its peel and pulp.

The Tahitian lime, selected for its intensity and finesse, gives rise to a liqueur of great precision. Each citrus fruit, with its singularity, brings an additional nuance, making each batch slightly unique and deeply vibrant.

To the eye, the color reveals a clear and luminous hue, promising freshness. The nose opens brilliantly with frank notes of lime zest, accompanied by subtle vegetal touches and an almost floral dimension. The ensemble is pure, clean, intensely evocative of freshly cut fruit.

On the palate, the attack is lively and taut, carried by perfectly controlled acidity. The texture remains supple and balanced, without heaviness, with a beautiful aromatic persistence. The absence of artificial colors and flavors allows for a sincere and direct expression of the fruit. Despite its 30 percent alcohol, the tasting remains fluid, fresh, and particularly thirst-quenching.

Served chilled, it evokes the spirit of a limoncello while offering a more vibrant and exotic character. In cocktails, it pairs wonderfully with Prosecco or Champagne to create a lively and fragrant aperitif. In cuisine, it enhances a rum baba, a tiramisu, or a lemon sorbet, bringing a touch of tangy elegance.

A liqueur with character, precise, expressive, and resolutely contemporary.

Serpe d’or Liqueur, Le Chant des Coquelicots

Le Chant des Coquelicots
Created by Le Chant des Coquelicots, this liqueur contains thirty-seven plants. Want the details? No problem: wild plums, yarrow, mugwort, Mexican agastache, rough agastache, golden agastache, lemon balm, angelica, more than ten mints, tansy, honey sage, common sage, clary sage, rosemary, wild thyme, lavender, marjoram, Prunus spinosa (blackthorn), Primula veris (cowslip), Dracocephalum moldavica (Moldavian lemon balm), common verbena, pineapple sage, lemon verbena, Menta cervina (deer mint), bee balm, and white genepi. The moderate amount of cane sugar makes its taste extremely pleasant. Adrien Retout recommends enjoying it very fresh, over crushed ice, and we have no intention of contradicting him.

Livia (exclusive vintage) White 2023,

Sous le Vegetal

A Culinaries bestseller in its previous vintages, the Livia 2023 from Sous le Végétal (Exclusive Culinaries Estate) offers a vibrant version of Muscat Petit Grain, grown on schist soils and vinified with destemmed maceration for greater complexity and finesse.

A lively and mineral white

Livia expresses all the richness of the Samos terroir, with beautiful tension and a rich aromatic palette.

An aromatic nose and a saline palate

On the nose, notes of exotic fruits, citrus, and white flowers. On the palate, the attack is fresh and tense, with a lingering minerality and a saline finish.

How to enjoy Livia?

Served at 10-12°C, Livia pairs perfectly with oysters, fish carpaccio, or vegetable dishes with fresh herbs. Its aging potential of 5 to 10 years will allow for a beautiful aromatic development.

Livia Blanc 2018, Sous le Végétal
Livia, wife of Auguste, naturally finds her place in this series: her muscats are co-planted, quite logically, with the avgoustiatis of the Auguste cuvée: the imperial couple is reunited. This dry white reflects the salinity of the schist and the freshness of the quartz. The iodized aromas of the muscat are elegant, avoiding the heavy side of the grape variety. A long and ample wine, prolonged by a gourmet finish. Decanting is recommended.

Where?
Village of Pagondas, on the foothills of Mount Karvounis, not far from the Heraion of Samos. Schist and quartz soils.

The vines
Samos small grain Muscat, grown organically in conversion to permaculture. The vines, pruned in goblet form, are harvested by hand from July 23rd to 28th, in the early morning.

Vinification
Free-run juice obtained by crushing, vinification without pumping over, aeration or stabilization. Only settling and topping up are carried out. Vinification half in 500-liter Stockinger barrels and 5,000-liter stainless steel vats. Wine without additives, unfiltered, bottled by gravity and transferred by peristaltic pump into black bottles ensuring aging. Aged in bottles with organic cork without paraffin, sealed with a mixture of paraffin and black beeswax.

Livia White 2019

Sous le Végétal

Livia is a dry white wine that reflects the salinity of schist and the freshness of quartz. The iodine aromas of the Muscat are elegant, avoiding the heavy side of the grape variety. It is a long and full-bodied wine, prolonged by a rich finish. Decanting is recommended. The vines, pruned in goblet style, are grown organically and in conversion to permaculture on schist, quartz, and limestone soils not far from the village of Pagondas, in the foothills of Mount Karvounis. Free-run juice obtained by crushing and without pumping over, aeration, or stabilization. Only settling and topping up are carried out. Half vinification in five hundred liter Stockinger barrels and half in five thousand liter stainless steel vats. Wine without additives, unfiltered, bottled by gravity and transferred by peristaltic pump into black bottles ensuring aging.

To find out more

Beneath the plant lies the mineral: this is the meaning of this concept of natural cuvées created in Greece, on the island of Samos, by a team of friends gathered around winemakers Jason Ligas and Patrick Bouju. The successful venture marks a renaissance of the thousand-year-old vineyard of this island in the North Aegean Sea, which owes its dense and woody vegetation to various nicknames received in Antiquity, from Dryoussa (“covered with oaks”) to Kyparissia (“covered with cypresses”) and Melamphyllos (“With dark foliage”). This natural wealth covers a unique and varied subsoil: volcanic rocks and notably basalts, limestone, quartz, pink granites, schists, iron cast irons… The idea was born from Jason’s meeting with the Samos Wine Cooperative. Patrick Bouju soon joined the project. The five vintages of Sous le Végétal—Livia, Hüpnos, Octave, Palli & Genesia and Auguste—are produced on around sixty plots of Samos Muscat à petits grains (and Avgoustiatis for the red vintage), between 400 and 910 meters above sea level. Each plot is vinified separately. For vinification, four types of containers are used: amphorae, concrete eggs, stainless steel vats and 500-liter barrels. Each locality is vinified in at least two of the four containers and the aging takes place in black bottles sealed with wax. No added sulfur, no filtration: Samos' winemakers are rediscovering wine as it was made in their childhood. This is one of the wonders of natural wine: it allows, through the most innovative projects, to reconnect with forgotten traditions.

Livia (exclusive vintage) White 2022,

Sous le Végétal
Livia is an organic, biodynamic, and natural dry white wine from the island of Samos (Greece) whose mineral profile reflects the salinity of schist and the freshness of quartz. It is part of Patrick Bouju's "Sous le Végétal" project, exclusively for Culinaries. The iodized aromas of the Muscat à petits grains are elegant, refined, and persistent, without the heaviness that this grape variety sometimes presents. Livia is a long and full-bodied wine, prolonged by a delicious finish. Decanting is recommended. It will shine as an accompaniment to high-end seafood products such as smoked salmon from Lionel Durot or with the specialties of Caviar de Neuvic.

Cultivation and vinification
The vines, pruned in goblet form, are cultivated using organic farming and in conversion to permaculture on schist, quartz and limestone soils not far from the village of Pagondas, on the foothills of Mount Karvounis. The harvest is destemmed before maceration, a light crushing allows the extraction of the free-run juice which ferments without pumping over, aeration or stabilization. Only settling and topping up are carried out. Vinification is carried out half in 500-liter Stockinger barrels and half in 5,000-liter stainless steel vats. Livia is a natural wine without additives, unfiltered, bottled by gravity and aged in black bottles sealed with wax.

Learn more about Sous le Végétal
Beneath the plant lies the mineral: this is the meaning of this concept of natural vintages exclusively for Culinaries, created in Greece, on the island of Samos, by a team gathered around Patrick Bouju. Sous le Végétal also takes under its wing the vintages A la Natural signed Patrick Bouju.

History
Sous le Végétal marks the rebirth of the thousand-year-old vineyard of this island in the eastern Aegean Sea with its dense, wooded vegetation. This rich plant life covers a unique and varied subsoil: volcanic rocks (basalts), limestone, quartz, pink granites, schists, iron cast iron... In Sous le Végétal, the winemakers of Samos rediscover the wine they made in their childhood, proving once again that natural wine allows, through innovative projects, to reconnect with forgotten traditions.

Grape varieties and vinification
Four of the seven vintages of Sous le Végétal — Livia, Hüpnos, Octave, Palli & Genesia and Auguste — are produced on around sixty plots of Samos muscat à petits grains between 400 and 910 meters above sea level. The other vintages, Auguste, Alexandre and Sémélé, are respectively based on avgoustiatis, asyrtiko and a blend of Samos muscat and avgoustiatis. Each plot is vinified separately. Four types of winemaking containers are used: amphorae, concrete eggs, stainless steel vats, and 500-liter barrels. Each plot is vinified in at least two of the four containers, and the wine is aged in black, wax-sealed bottles. No sulfur is added or filtration is performed.

Lou Dilun Red 2021,

Clos des B

Lou Dilun ("Monday" in Provençal) is an organic and natural wine from the Côtes-de-Provence appellation and under the Écocert organic label, with no added sulfites. In the Grimaud vineyards, the Grenache and Cinsault grapes are selected on the vine. Everything is done, in the vineyard and in the cellar, to ensure the harvest is in perfect health and to avoid the use of sulfur in the vineyard or sulfites in the cellar. Fresh on the palate, Lou Dilun is lively and fruity, silky and velvety, with beautiful body. Light notes of fruit pit emerge from the framework of melted tannins. The secret to its incomparable roundness and fruitiness? Six months of aging in Atelier Centre France oak barrels. This is a wine that will be a pleasure to pair with a beautiful roast poultry.

Learn more about Clos des B

Clos des B (initials of the two owners) is an organic and natural wine estate located in Grimaud, in the Gulf of Saint-Tropez. Gwendolyn Berger and Jean-Jacques Branger are the proud producers of the very first natural cuvées from this geographical area. Before the two Bs bought these three hectares of vines, all these wines went to the cooperative cellar of the Vignerons de Saint-Tropez. Driven by a "thirst for vines," as they say, Gwendolyn and Jean-Jacques overcame administrative difficulties, restored the vineyard, and soon produced reds, rosés, and even a blanc de noirs. Their grape varieties are typical of the region: Grenache, Cinsault, Mourvèdre, growing on schistose sands crossed by quartz veins. The property benefits from a microclimate that protects the vines from humidity, disease, and frost. The viticulture and winemaking approach resolutely embraces organic (the estate is under the Ecocert label, applied for in 2020), biodynamics, and natural. The wines are without added sulfites, fining, or filtration. The wines of Clos des B are a true reflection of their terroir and climate: fresh, fruity, and very pleasant to drink, beautiful natural wines from the terroir of Provence.

Love Potion White 2019,

Clos Lentiscus

Love Potion Blanc 2019, from Clos Lentiscus, is a true declaration of love for natural wine. This still white from Catalonia seduces with its intense aromas, its delicious roundness, and its refreshing salinity. A captivating wine to be shared without moderation.

A rich blend and careful vinification

This wine is made from an unusual and refined blend: Muscat of Alexandria, Macabeu, Xarel·lo, Xarel·lo Vermell, and Sumoll, emblematic grape varieties of the Catalan terroir. Direct pressing, fermentation with indigenous yeasts and 36 months of aging in 55-liter demijohns give it a pure and natural expression. Bottling, carried out during the waxing moon, follows a biodynamic calendar that reinforces its energetic balance.

A seductive aromatic palette

Its golden color announces a sunny and generous wine. On the nose, the floral and fruity notes explode: fresh apple, citrus fruits, almond and hazelnut intermingle with a hint of iodine. On the palate, the roundness and saline freshness create a beautiful balance, underlined by a beautiful mineral persistence.

Pairings and Service

Served at 10-12°C, Love Potion Blanc 2019 will accompany A marvel with seafood, soft cheeses, or fragrant Mediterranean cuisine. Its aging potential of 5 to 10 years also allows you to explore its evolution over time.

A free and captivating wine, perfect for lovers of vibrant discoveries. A love potion to savor all year round.